Influence of milk proteins on the development of lactose-induced stickiness in dairy powders

Hogan, Sean A.; O’Callaghan, D. J.

doi:10.1016/j.idairyj.2009.11.002

Cited by 56 publications

(31 citation statements)

References 39 publications

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“…Similar behaviours have been observed in the FTIR analysis of the powders at 850-1200 cm À1 (results not shown here) where the aged raw powder has more noisy spectra with sharper peaks in the characteristic lactose region (Hogan and O'Callaghan, 2010). The sharp peaks at 1260, 900 and 875 cm À1 of the FTIR spectra have been reported to differentiate crystalline from amorphous lactose (Listiohadi et al, 2009).…”

Section: Crystallinity Of the Powderssupporting

confidence: 87%

Comparative study of deteriorative changes in the ageing of milk powder

Yazdanpanah

Langrish

2013

Journal of Food Engineering

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Section: Crystallinity Of the Powderssupporting

confidence: 87%

Comparative study of deteriorative changes in the ageing of milk powder

Yazdanpanah

Langrish

2013

Journal of Food Engineering

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“…In contact to a high relative humidity and/or an increased temperature, the amorphous state present in the powder may progress into a stable crystalline state. Moreover, previous research has shown that crystallization of lactose may be delayed in the presence of proteins [13,53]. Indeed, preferential sorption of water by non-amorphous constituents was found to delay the rate at which lactose endured a change from the glassy to the rubbery form [13].…”

Section: Powder Structurementioning

confidence: 90%

“…The case of a complex matrix (e.g. dairy powders) in which the structure is heterogeneous was often investigated [3,[12][13][14][15]. Water diffusivity was already studied in detail for complex food structures such as cakes [16], bread crust [17,18], or starches [19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Comparative study of particle structure evolution during water sorption: Skim and whole milk powders

Murrieta-Pazos

Gaiani

Galet

et al. 2011

Colloids and Surfaces B: Biointerfaces

111

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Surface composition of dairy powders influences significantly a quantity of functional properties such as rehydration, caking, agglomeration. Nevertheless, the kinetic of water uptake by the powders was never directly related to the structure and the composition of the surface. In this work, the effect of relative humidity on the structural reorganization of two types of dairy powder was studied. The water-powder interaction for industrial whole milk powder, and skim milk powder was studied using dynamic vapor sorption. The water sorption isotherms were fitted with a Brunner-Emmet-Teller model and each stage of the sorption curve was analyzed with a Fickian diffusion. The water content in the monolayer predicted for each powder and the moisture diffusivity calculated were discussed and compared. Concurrently, powders microstructure and powders surface under variable relative humidity were assessed by X-ray photoelectron spectroscopy, scanning electron microscopy coupled with energy dispersive X-ray and atomic force microscopy. A correlation between the data obtained from the sorption isotherms and the modifications of structure allowed us to conclude that powder microstructure and chemical state of the components could play an important role in determining the water diffusivity.

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“…For samples without hydrolysis, new and better-defined bands in these spectral regions indicate the crystallization of lactose (Hogan & O'Callaghan, 2010;Yazdanpanah and Langrish, 2011). …”

Section: Accepted Manuscriptmentioning

confidence: 99%

Technological aspects of lactose-hydrolyzed milk powder

Torres

Stephani

Tavares

et al. 2017

Food Research International

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Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was increased, which in turn negatively affected rehydration ability. Using Raman spectroscopy, crystallization of the lactose residues in various samples was assessed over 6 weeks of accelerated aging at a room temperature environment with 75.5 % of air moisture.Products with 25% or greater lactose hydrolysis showed no signs of crystallization, in contrast to the non-hydrolyzed sample.

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Influence of milk proteins on the development of lactose-induced stickiness in dairy powders

Cited by 56 publications

References 39 publications

Comparative study of deteriorative changes in the ageing of milk powder

Comparative study of deteriorative changes in the ageing of milk powder

Comparative study of particle structure evolution during water sorption: Skim and whole milk powders

Technological aspects of lactose-hydrolyzed milk powder

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